* Note: See the "Emerils Essence Information" recipe which is included in this collection. Preheat the oven to 400 degrees. Butter and bread-crumb the ramekins. In a mixing bowl, fold the beaten egg whites into the oyster dressing. Pour the mixture into a 24-ounce ramekin. Bake the souffle for about 25 to 30 minutes or until the souffle rises to about 2 inches above the rim of the ramekin. In a saute pan, heat the olive oil. When the oil is hot, render the Tasso. Cook for 1 minute. Add the shallots, garlic and tomatoes. Saute for 1 minute. Season with salt and pepper. Stir in the veal reduction. Bring the liquid up to a boil. Reduce to a simmer. Stir in the oysters and green onions. Cook the sauce until the oysters start to curl, about 1 minute. Remove from the heat. Check the seasoning. Place the souffle in the center of an over-sized platter. Spoon the ragu around the souffle. Garnish with fried spinach, chopped chives, and Emerils Essence. This recipe yields 6 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2395 broadcast 12-17-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - firstname.lastname@example.org 01-26-1997 Recipe by: Emeril Lagasse
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|Serving Size: 1 Serving (347g)|
|Recipe Makes: 6|
|Calories from Fat: 104 (38%)|
|Amt Per Serving||% DV|
|Total Fat 11.6g||15 %|
|Saturated Fat 5.3g||27 %|
|Monounsaturated Fat 3.5g|
|Polyunsanturated Fat 1.4g|
|Cholesterol 63.6mg||20 %|
|Sodium 581.2mg||20 %|
|Potassium 696.1mg||18 %|
|Total Carbohydrate 10.3g||3 %|
|Dietary Fiber 0.9g||4 %|
|Sugars, other 9.4g|
|Protein 32.1g||46 %|
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Calories per serving: 271
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